Red Lentils with Zucchini

Put the lentils and 4 cups water in a heavy-bottomed pot and bring to a boil. Watch carefully so that the contents of the pot do not boil over. Remove the froth that rises to the top. Add the turmeric and stir once.

Cover, leaving the lid very slightly ajar. Turn the heat down to low and cook very gently for 40 to 50 minutes, or until the lentils are tender. Add 1 to 1 1/4 tsp. salt, just enough for the lentils, and stir to mix.

Put the oil in a non-stick frying pan and set over medium-high heat. When very hot, put in the cardamom pods, cinnamon, bay leaves, and whole cumin seeds. Stir for a few seconds and put in the onion. Stir and fry until the onion pieces turn medium brown.

Put in the ginger and garlic. Continue to stir and fry for another minute. Now put in the zucchini, black pepper to taste, cayenne, and another 1/4 tsp. of salt. Stir for a minute. Add 1/2 cup water, cover, turn the heat down to low, and cook for 2 minutes.

Uncover, stir gently again, and then empty the contents of the frying pan into the pot with the lentils. Stir gently to mix and cook on low heat for a minute. You may squeeze lime juice over the top before serving.